baked sausages

Sweet Potato Sheet Pan dinners are easy to prepare, flavorful, versatile, healthy, a wonderful, vibrant blend of sweet and savory with minimal cleanup. Add sausage or chicken and you have the perfect weeknight dinner!

Sweet Potato Sheet Pan

sweet potatoes,

white onion (roughly chopped (you can leave some layers together))

sweet bell pepper, diced

fresh rosemary, chopped (to mix in)

garlic,

green beans,

Italian seasoning

pepper

butter, softened

brussels sprouts, ends

olive oil

sea salt

Line a rimmed baking sheet with tin foil and coat with cooking spray.  Set aside.

Clean and prepare your vegetables for roasting (make sure to peel the brussels sprouts if needed).  Cut vegetables (except sweet potatoes and brussels sprouts) into bite sized pieces.

Peel the washed sweet potatoes and cut into 3/4 inch cubes.

In a large bowl, toss together sweet potatoes, onion, bell pepper, rosemary, garlic, carrots, green beans, mushrooms, Italian seasoning, pepper, oil and butter.  A.dd one tablespoon of oil at a time until all the vegetables are coated.

Pour out onto one side of the lined baking sheet.  Sprinkle with salt and place sprigs of rosemary (or your favorite herb) on top and set aside.

Cut brussels sprouts in half and mix them in that same bowl with oil.  Pour out onto the other side of your baking sheet. Sprinkle with pepper and sea salt.

Bake at 400 for 35 to 45 minutes, or until potatoes are crisp tender with some charred edges and tips. Exact timing will depend on the size of your vegetable pieces and chunks.

After 15 to 20 minutes of cooking, stir and mix vegetables so that all sides are cooked throughout.

Serve with rice or as desired. Enjoy!

Baked Italian Sausage is quite possibly the easiest dinner ever and ensures that your sausage links are cooked completely! There are countless flavor combinations to spice up your roasting pan and make your sweet Italian, spicy Italian, beef, pork, chicken, or even turkey sausage into a one pan meal!

Baked Italian Sausage

19 oz package sweet Italian sausage

lb cherry tomatoes ((optional))

sweet bell pepper ((red, orange,

olive oil ((extra virgin))

salt & pepper ((to taste))

Rinse and cut cherry tomatoes in halves. Rinse and cut bell pepper in strips, then cut into 1 inch bite size chunks. Arrange in a single layer on the parchment paper lined baking sheet.

Drizzle olive oil then sprinkle Italian seasoning over the vegetables. Toss to coat.

Roasted Vegetables (skip if only roasting the sausages)

Preheat your oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper (or aluminum foil).

Place sausages on the baking sheet (with or without cherry tomatoes and peppers) in a single layer, and so that sausages are not touching each other.

Bake in the center rack at the middle of the oven for 20-25 minutes or until the internal temperature reaches 160 degrees F.

Remove from the oven and serve immediately.

Baked Italian Sausages

Recipe video above. The great British classic! Sausages nestled in a giant Yorkshire pudding, in all its puffed up glory, with delightfully crispy edges. The trick for stability is a dab of mayonnaise! Taught to me by an English chef, learned from his days working in pubs and restaurants in the UK. (See note 4)Some recipes will have you just bake the sausages from raw, but your gravy will be much tastier if you start with sausage drippings. So sear your sausages first!

Toad in the hole

700 grams/1.4lb pork sausages,

beef

plain flour ((all-purpose flour))

milk (, full fat)

water

mayonnaise (, full-fat (secret ingredient! See Note 3))

tsp cooking salt ((kosher salt))

white pepper

(1/4 cup) beef drippings

/ 2 tbsp beef drippings OR unsalted butter ((Note 4))

onions (, halved,

garlic (, finely minced)

tbsp plain flour (all-purpose flour)

beef stock (broth) (, low sodium)

Worcestershire sauce

tsp black pepper

Batter - Whisk eggs in a bowl, then whisk in flour until lump free. Whisk in water, milk, mayonnaise, salt and pepper. Place in the fridge until required.

Preheat oven to 220°C/425°F (200°C fan). Put the 1/4 cup beef drippings in a 23 x 33cm metal pan (9 x 13&quot;). Place in the oven for 15 minutes to melt and become very hot.

Brown sausages - Heat the 2 tsp (10g) of drippings in a pan over medium high heat. Brown the sausages all over, but keep one side just lightly browned (this side will brown more in the oven). Keep them raw inside. Remove onto a plate.

Assemble - Take batter out of fridge and whisk. Working quickly, take the hot pan out of oven. Spread sausages in the pan, lightly browned side up, keeping clear of the pan walls (Note 5 for arranging tip). Pour the batter in around the sausages.

Bake - Bake 25 minutes on the top shelf until the sides puff up and is golden brown. The top of the edges should be nice and crispy!

Serve immediately with onion gravy! Expect some deflation - though far less than typical recipes thanks to the mayo.

Brown onion - Add beef drippings into the pan used for browning the sausages. Melt over high heat. Add onions and cook, stirring constantly, until nicely browned (~5 minutes). Add garlic and stir 30 seconds. Add flour and stir for 1 minute so it&#39;s well mixed through the onions (= lump-free gravy!).

Add stock - Slowly pour in beef stock, stirring as you go. Add Worcestershire sauce, salt and pepper.

Thicken - Bring to a simmer, stirring, for 2 minutes until thickens into a gravy. Keep warm until ready to use!

Onion gravy (Note 6):

Recipe video above. In this recipe where both lentils and sausages are baked together in the same pan, the lentils absorb the sausage juices as they cook, making the humble lentils tastier than you ever dreamed possible! The recipe starts on the stove sautéing aromatics right in the roasting pan. Any metal pan will work, and it doesn&#39;t matter if your stove burner isn&#39;t large enough for the roasting pan- mine certainly isn&#39;t.Don&#39;t skip the cumin seeds. It gives this a special touch!

One-pan baked sausage & lentils

tbsp extra virgin olive oil

eschallots/shallots (, peeled, halved, finely sliced (sub 1 large onion, Note 1))

tbsp cumin seeds ((don't skip this!))

puy lentils / French lentils ((sub green/brown lentils, Note 3))

carrots (, peeled, quartered,

chicken broth/stock (, low sodium)

pork sausages ((Note 3))

Pre-heat oven to 200°C/400°F (180°C fan).

Cooking vessel - Use a metal roasting pan ~23 x 33 cm / 9 x 13&quot;. Fold a sheet of baking/parchment paper (large enough to cover pan) in half and cut 4 x ~10cm/4&quot; slits (steam vents! Note 4). Else, use foil - just tear steam vents.

Sauté aromatics - Put the pan directly on the stove (really, it&#39;s ok!) and heat the olive oil over medium high heat. Add eschallots and garlic, sauté for 3 minutes until soft. Add cumin seeds and stir for 1 minute.

Lentils &amp; stock - Add dried lentils, carrot, salt, pepper and stock. Bring to a simmer.

Sausages &amp; paper - Gently place the sausages on top (don&#39;t press in). Cover with the paper, gently pressing so it &quot;sticks&quot; to the stock.

Bake for 25 minutes on the middle shelf. Remove paper and bake for 20 more minutes to brown the sausages.

Rest 5 min - Remove from the oven. Rest for 5 minutes.

Serve the sausages with lentils. The flavour-loaded lentils are saucy so they act as the sauce for the sausages! Also pictured in post - baby spinach with Everyday Dressing.

Top 4 baked sausages recipes from across the web

The most viewed baked sausages recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Sweet Potato Sheet Pan

Baked Italian Sausage

Toad in the hole

One-pan baked sausage & lentils

Top 4 baked sausages recipes from across the web

The most viewed baked sausages recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Sheet Pan

Baked Italian Sausage

Toad in the hole

One-pan baked sausage & lentils

The most viewed baked sausages recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine